−− Many processes in food technology involve water migration from or into the processed product. Modeling of food water migration knowledge could result speeding up the processes, improving the quality of final products, and reducing energy costs. A mathematical formulation for mass transfer during drying and hydration of a porous solid sphere with volume change was developed in terms of the di...

The so-called spine of hydration in the minor groove of AnTn tracts in DNA is thought to stabilise the structure, and kinetically bound water detected in the minor groove of such DNA species by NMR has been attributed to a narrow minor groove [Liepinsh, E., Leupin, W. and Otting, G. (1994) Nucleic Acids Res. 22, 2249-2254]. We report here an NMR study of hydration of an RNA dodecamer which has ...

Alternating current impedance spectroscopy (ACIS) was used to assess the effect of different sand, anhydrite and water contents on electrochemical response Portland cement paste in early stages hydration. Potential factors that may affect measurements data interpretation are also discussed, such as complexity chemical composition cement, its physical properties hydration kinetics, technique lim...

Microstructure development and the kinetics of hydration of pure tricalcium silicate (C3S) and CaCl2-accelerated C3S pastes were investigated by performing isothermal calorimetry and in situ small-angle neutron scattering (SANS) measurements on parallel specimens during the first few days of hydration, as well as on 28-day old specimens hydrated under the same curing conditions (water/cement ra...

Pressure-jump initiated time-resolved x-ray diffraction studies of dynamics of the hydration of the hexagonal phase in biological membranes show that (i) the relaxation of the unit cell spacing is non-exponential in time; (ii) the Bragg peaks shift smoothly to their final positions without significant broadening or loss in crystalline order. This suggests that the hydration is not diffusion lim...